StMaryNow.com | Franklin Banner-Tribune & Morgan City Daily-Review | St. Mary Parish, La. - Fourth of Julyhttp://www.banner-tribune.com/fourth-july
enChili gets grinder treatment for Fourth of Julyhttp://www.banner-tribune.com/lifestyle/chili-gets-grinder-treatment-fourth-july
<div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="http://www.banner-tribune.com/sites/stmarynow.com/files/styles/medium/public/field/image/recipe%20art_13.jpg?itok=z_YRcxUD"><img typeof="foaf:Image" src="http://www.banner-tribune.com/sites/stmarynow.com/files/styles/medium/public/field/image/recipe%20art_13.jpg?itok=z_YRcxUD" width="350" height="284" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>With all due respect to vegetarians, Fourth of July grub at my house has to hit several key criteria.<br />
It must be meaty. It must be bold. It must pair nicely with beer and wine and cocktails. It must easily feed a crowd. It must be easy to prepare. It must be easy to eat outside. And did I mention it has to be meaty?<br />
Which is why my July 4 gatherings always involve an array of burgers and sausages and hot dogs, as well as some assortment of steak tips and pulled pork. All big and bold and meaty and do-ahead-easy.<br />
But this year I wanted to throw something new into the mix, something that still hit all my must-haves, but that’s a little outside the usual. And that’s how I came up with this recipe for sweet-and-tangy chili grinders. It’s a basic beef and bean chili with a rich-and-sweet sauce that’s spooned onto slabs of baguette, then topped with cheese.<br />
What I particularly like about this recipe is that the chili can be prepped the day before, then simply reheated just before serving. And since I already have the grill going for the rest of the meal, I like to assemble the grinders, then set them over the flames for a few minutes to toast the baguette and melt the cheese.<br />
SWEET-AND-TANGY<br />
CHILI GRINDERS<br />
Start to finish: 1½ hours<br />
(30 minutes active)<br />
14-ounce jar mild Peppadew peppers (drained)<br />
12-ounce jar roasted red peppers, drained<br />
6-ounce can tomato paste<br />
2 medium yellow onions, quartered<br />
2 Tbsp. Worcestershire sauce<br />
¼ cup sugar<br />
2 Tbsp. canola or vegetable oil<br />
3 pounds beef stew meat, cut into 1-inch chunks<br />
Two 15-ounce cans kidney beans, drained<br />
1 to 2 jalapeno peppers, diced (seeds removed, if desired)<br />
1 tsp. ground cumin<br />
1 tsp. cinnamon<br />
1 tsp. garlic powder<br />
1 tsp. chili powder<br />
1 tsp. smoked paprika<br />
Salt and ground black pepper<br />
Four 18-inch baguettes<br />
2 cups shredded cheddar cheese<br />
In a blender, combine Peppadews, red peppers, tomato paste, onions, Worcestershire and sugar. Blend until smooth, then set aside.<br />
Can’t fine Peppadew peppers? Substitute mild banana peppers, which are sold jarred near the pickles.<br />
In a large pot over high, heat oil. Working in batches to avoid crowding the pan, add beef and cook until browned on all sides. Use a slotted spoon to transfer the beef to a plate while browning the next batch. When all of the beef is browned, return it to the pot.<br />
Pour in blended sauce, kidney beans, jalapenos, cumin, cinnamon, garlic powder, chili powder and smoked paprika. Bring to a simmer, then reduce heat to medium-low. Partly cover pot and cook for 1 hour.<br />
Taste a piece of the beef; it should be fork tender. If not, continue cooking until the beef is tender. Season with salt and pepper.<br />
Cut each baguette in half crosswise, then split each half lengthwise. Spoon chili into each baguette half, then top with cheese.<br />
Servings: 8<br />
Nutrition information per serving: 740 calories; 200 calories from fat (27 percent of total calories); 22 g fat (9 g saturated; 0 g trans fats); 105 mg cholesterol; 74 g carbohydrate; 11 g fiber; 15 g sugar; 61 g protein; 1700 mg sodium.</p>
</div></div></div><div class="field field-name-field-kicker field-type-text-long field-label-hidden"><div class="field-items"><div class="field-item even">By J.M. HIRSCH
AP Food Editor</div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/lifestyle" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>Lifestyle</span></a></div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/fourth-july" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>Fourth of July</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/july-4th" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>July 4th</span></a></div><div class="field-item even" rel="dc:subject"><a href="/july-4" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>July 4</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/hot-dogs" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>hot dogs</span></a></div><div class="field-item even" rel="dc:subject"><a href="/chili" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>chili</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/grinders" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>grinders</span></a></div><div class="field-item even" rel="dc:subject"><a href="/recipe" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>recipe</span></a></div></div></div>Mon, 30 Jun 2014 17:47:59 +0000StMaryNow.com20961 at http://www.banner-tribune.comhttp://www.banner-tribune.com/lifestyle/chili-gets-grinder-treatment-fourth-july#commentsKeep the grill going for a colorful July 4 desserthttp://www.banner-tribune.com/lifestyle/keep-grill-going-colorful-july-4-dessert
<div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="http://www.banner-tribune.com/sites/stmarynow.com/files/styles/medium/public/field/image/Final_Summer%20Fruit%20Pizza_Cut%20Version.jpg?itok=S6459bm9"><img typeof="foaf:Image" src="http://www.banner-tribune.com/sites/stmarynow.com/files/styles/medium/public/field/image/Final_Summer%20Fruit%20Pizza_Cut%20Version.jpg?itok=S6459bm9" width="350" height="200" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>As somebody who spends a whole lot of time thinking about grilling, I love that so many Americans celebrate July Fourth by busting out the grill.<br />
So many of us are eating the same thing cooked in the same way, it’s kind of like summer’s version of Thanksgiving. Hamburgers, hot dogs and ribs rule the day. And that’s how I like it. It’s good to keep the main course traditional because that is what everyone looks forward to.<br />
But dessert is your opportunity to switch it up. This year, wow your friends and family with a dessert pizza. And cook it right on the grill.<br />
This pizza — aptly named a red, white and blue pizza — is not some gimmicky colored icing kind of dessert. It’s quick, easy, fresh, healthy and delicious! Red and blue berries, plus a sweet ricotta cheese, decorate a grilled pizza crust for a beautiful, festive and patriotic finish to your meal. I use blueberries and raspberries most often, but blackberries and raspberries, or sliced strawberries or cherries also are great.<br />
The dough is grilled crisp on both sides to give the dessert a hearty crust that is more substantial than pastry dough and can be grilled hours in advance, then assembled just before serving. This is the best way to make the pizza so the crust stays crisp and crunchy.<br />
The ricotta cheese base is sweetened with just a touch of sugar, some vanilla, lemon zest and slivers of crystalized ginger. You could top the lemony-ginger ricotta with fruit and serve it in a bowl, but atop a crisp, crunchy, slightly smoky crust, it becomes an addictive dessert. This pizza would be equally good served for a special brunch on a lazy summer day.<br />
When grilling the dough for this dessert pizza, follow these pizza making tips (many of which apply whether your pizza toppings are sweet or savory).<br />
—Always start with very clean cooking grates<br />
—Ensure the grill is hot before adding the dough<br />
—Roll dough as thinly as possible, about 1/8-inch thick<br />
—Brush dough liberally with olive oil on both sides, then sprinkle with coarse polenta or grits<br />
—Grill crust over direct medium heat, usually for 2 to 3 minutes per side (or until golden)<br />
RED, WHITE AND BLUE GRILLED FRUIT PIZZA<br />
Start to finish: 30 minutes<br />
(10 minutes active)<br />
1 cup ricotta cheese<br />
½ tsp. vanilla extract<br />
5 Tbsp. sugar, divided<br />
2 Tbsp. finely chopped crystallized ginger<br />
Zest of ½ lemon<br />
2 Tbsp. uncooked grits or coarse polenta, for rolling the dough<br />
¾ tsp. ground cinnamon<br />
20-ounce ball prepared pizza dough, at room temperature<br />
2 Tbsp. canola or vegetable oil<br />
1½ cups fresh blueberries<br />
1½ cups fresh raspberries<br />
¼ cup honey<br />
Heat grill to high.<br />
In a medium bowl, stir together ricotta, vanilla, 2 tablespoons of sugar, ginger and lemon zest. Set aside.<br />
Sprinkle your work surface with grits or polenta. Set dough on top.<br />
Mix together the remaining 3 tablespoons of sugar and cinnamon, then sprinkle this mixture over the dough. Knead the cinnamon-sugar into the dough until well mixed. Let dough rest for 20 minutes. Gently roll or stretch the dough out into a 14-inch rectangle or circle about ¼-inch thick. Brush the top of the dough with 1 tablespoon of oil.<br />
For a gas grill, reduce all burners to medium. Pick up dough by the 2 corners closest to you and carry it to the grill. In one motion, lay the dough down flat on the grill grate. Close the lid and grill for 3 minutes, then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.<br />
For a charcoal grill, bank all of the gray-ashed briquettes to one side. Pick up dough by the 2 corners closest to you and carry it to the grill. In one motion, lay the dough down flat on the grill grate on the cooler side of the grill. Close the lid and grill for 3 minutes, then check the crust and, if necessary, rotate the dough and continue grilling until the bottom is well marked and evenly browned.<br />
Spread remaining 1 tablespoon of oil over the top of the dough, then use tongs to flip it and grill until the second side is well browned.<br />
Transfer crust to a baking sheet, then immediately spread ricotta mixture evenly over the top. Arrange berries over the ricotta, then finish with a generous drizzle of honey. Slice and serve immediately.<br />
Servings: 6<br />
Nutrition information per serving: 420 calories; 110 calories from fat (26 percent of total calories); 12 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 75 g carbohydrate; 5 g fiber; 28 g sugar; 12 g protein; 370 mg sodium.</p>
</div></div></div><div class="field field-name-field-kicker field-type-text-long field-label-hidden"><div class="field-items"><div class="field-item even">By ELIZABETH KARMEL
The Associated Press</div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/lifestyle" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>Lifestyle</span></a></div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/grill" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>grill</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/pizza" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>pizza</span></a></div><div class="field-item even" rel="dc:subject"><a href="/fruit-pizza" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>fruit pizza</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/july-4" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>July 4</span></a></div><div class="field-item even" rel="dc:subject"><a href="/july-4th" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>July 4th</span></a></div><div class="field-item odd" rel="dc:subject"><a href="/fourth-july" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype=""><span>Fourth of July</span></a></div></div></div>Fri, 20 Jun 2014 17:44:42 +0000StMaryNow.com20724 at http://www.banner-tribune.comhttp://www.banner-tribune.com/lifestyle/keep-grill-going-colorful-july-4-dessert#comments